US20120244253A1 - Hydrolyzed whole grain composition - Google Patents

Hydrolyzed whole grain composition Download PDF

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US20120244253A1
US20120244253A1 US13/514,518 US201013514518A US2012244253A1 US 20120244253 A1 US20120244253 A1 US 20120244253A1 US 201013514518 A US201013514518 A US 201013514518A US 2012244253 A1 US2012244253 A1 US 2012244253A1
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whole grain
composition
grain composition
hydrolyzed whole
hydrolyzed
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Olivier Yves Roger
Christelle Schaffer-Lequart
Anne-Sophie Wavreille
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Nestec SA
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Nestec SA
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Assigned to NESTEC S.A. reassignment NESTEC S.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: WAVREILLE, ANNE-SOPHIE, Roger, Olivier Yves, SCHAFFER-LEQUART, CHRISTELLE
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P19/00—Drugs for skeletal disorders
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A61P25/04—Centrally acting analgesics, e.g. opioids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A61P25/28—Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01033—Amylo-alpha-1,6-glucosidase (3.2.1.33)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Definitions

  • the present invention relates to hydrolyzed whole grain compositions.
  • the present invention relates to hydrolyzed whole grain compositions which have an optimized sugar profile and optimized organoleptic parameters such as taste and viscosity when used as an ingredient in food products.
  • Whole grains are also a recognised source of dietary fibers, phytonutrients, antioxidants, vitamins and minerals. According to the definition given by the American Association of Cereal Chemists (AACC), whole grains, and food made from whole grains, consist of the entire grain seed.
  • the entire grain seed comprises the germ, the endosperm and the bran. It is usually referred to as the kernel.
  • organoleptic properties in order to increase his daily whole grain intake.
  • taste, texture and overall appearance are such organoleptic properties.
  • U.S. Pat. No. 4,282,319 relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products.
  • the process includes an enzymatic treatment in an aqueous medium with a protease and an amylase.
  • the obtained product may be added to different types of products.
  • U.S. Pat. No. 4,282,319 describes a complete degradation of the proteins present in the whole grain.
  • U.S. Pat. No. 5,686,123 discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase both specifically generating maltose units and have no glucanase effect.
  • the invention relates to a hydrolyzed whole grain composition
  • a hydrolyzed whole grain composition comprising:
  • Another aspect of the present invention relates to a process for preparing a hydrolyzed whole grain composition, said process comprising:
  • a third aspect of the invention relates to a food product comprising a hydrolyzed whole grain composition according to the invention.
  • FIG. 1 shows a thin layer chromatography analysis of various enzymes put in contact with dietary fibres.
  • the legend for the different tracks is the following:
  • FIG. 2 shows size exclusion chromatography (SEC) of ⁇ -Glucan and arabinoxylan molecular weight profile without enzyme addition (plain line) and after incubation with Alcalase 2.4L (dotted line).
  • SEC size exclusion chromatography
  • FIG. 3 shows size exclusion chromatography (SEC) of ⁇ -Glucan and arabinoxylan molecular weight profile without enzyme addition (plain line) and after incubation with Validase HT 425L (dotted line).
  • SEC size exclusion chromatography
  • FIG. 4 shows size exclusion chromatography (SEC) of ⁇ -Glucan and arabinoxylan molecular weight profiles without enzyme addition (plain line) and after incubation with MATS L (dotted line).
  • SEC size exclusion chromatography
  • the inventors of the present invention have surprisingly found that by treating the whole grain component with an alpha-amylase and optionally with a protease the whole grain will become less viscous and the following mixing into a food product may be easier. This results in the possibility to increase the amount of whole grains in the product. Furthermore, the alpha-amylase treatment also results in a reduced need for adding sweetener, such as sucrose, to the food product wherein the hydrolyzed whole grain composition according to the invention is used.
  • sweetener such as sucrose
  • the invention relates to a hydrolyzed whole grain composition
  • a hydrolyzed whole grain composition comprising:
  • hydrolyzed whole grain composition has:
  • viscosity is a measurement of “thickness” or fluidability of a fluid.
  • viscosity is a measure of the resistance of a fluid which is being deformed by either shear stress or tensile stress. If not indicated otherwise viscosity is given in mPa ⁇ s.
  • Viscosity may be measured using a Rapid Visco Analyser from Newport Scientific.
  • the Rapid Visco Analyser measures the resistance of the product to the stirring action of a paddle. The viscosity is measured after 10 minutes stirring, at 65° C. and 50 rpm.
  • the viscosity of the hydrolyzed whole grain composition according to the invention may vary.
  • the viscosity measured at 65° C. is in the range 1-4000 mPa ⁇ s, such as in the range 10-3000 mPa ⁇ s, such as in the range 10-1500 mPa ⁇ s, such as in the range 10-1000 mPa ⁇ s, such as in the range 10-500 mPa ⁇ s, such as in the range 2-500 mPa ⁇ s, or such as in the range 2-200 mPa ⁇ s.
  • viscosity is measured at TS 50.
  • the whole grain component may be obtained from different sources. Examples of whole grain sources are semolina, cones, grits, flour and micronized grain (micronized flour).
  • the whole grains may be grounded, preferably by dry milling. Such grounding may take place before or after the whole grain component being contacted with the enzyme composition according to the invention.
  • the whole grain component may be heat treated to limit rancidity and microbial count.
  • Whole grains are cereals of monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains.
  • whole grain cereals include barley, rice, black rice, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio.
  • Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudo-cereals.
  • pseudo-cereals include amaranth, buckwheat, tartar buckwheat and quinoa. When designating cereals, this will include both cereal and pseudo-cereals.
  • the whole grain component according to the invention may originate from a cereal or a pseudo-cereal.
  • the hydrolyzed whole grain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears, fonio, amaranth, buckwheat, tartar buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof.
  • the source of grain depends on the product type, since each grain will provide its own taste profile.
  • Whole grain components are components made from unrefined cereal grains.
  • Whole grain components comprise the entire edible parts of a grain; i.e. the germ, the endosperm and the bran.
  • Whole grain components may be provided in a variety of forms such as ground, flaked, cracked or other forms, as is commonly known in the milling industry.
  • a hydrolyzed whole grain composition refers to enzymatically digested whole grain components or a whole grain component digested by using at least an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibers when in the active state.
  • the hydrolyzed whole grain composition may be further digested by the use of a protease, which protease shows no hydrolytic activity towards dietary fibers when in the active state.
  • a hydrolyzed whole grain composition is also relating to enzymatic treatment of flour and subsequent reconstitution of the whole grain by blending flour, bran and germ. It is also to be understood that reconstitution may be done before the use in the final product or during mixing in a final product. Thus, reconstitution of whole grains after treatment of one or more of the individual parts of the whole grain also forms part of the present invention.
  • the whole grain component Prior to or after grinding of the whole grain, the whole grain component may be subjected to a hydrolytic treatment in order to breakdown the polysaccharide structure and optionally the protein structure of the whole grain component.
  • the hydrolyzed whole grain composition may be provided in the form of a liquid, a concentrate, a powder, a juice or a puree. If more than one type of enzymes is used it is to be understood that the enzymatic processing of the whole grains may be performed by sequential addition of the enzymes, or by providing an enzyme composition comprising more than one type of enzyme.
  • an enzyme showing no hydrolytic activity towards dietary fibers when in the active state should be understood as also encompassing the enzyme mixture from which the enzyme originates.
  • the proteases, amylases, glucose isomerase and amyloglucosidase described in the present context may be provided as an enzyme mixture before use which is not completely purified and thus, comprise enzymatic activity towards e.g. dietary fibers.
  • the activity towards dietary fibers may also come from the specific enzyme if the enzyme is multi-functional.
  • the enzymes (or enzyme mixtures) are devoid of hydrolytic activity towards dietary fibers.
  • no hydrolytic activity or “devoid of hydrolytic activity towards dietary fibers” may encompass up to 5% degradation of the dietary fibers, such as up to 3%, such as up to 2% and such as up to 1% degradation. Such degradation may be unavoidable if high concentrations or extensive incubation times are used.
  • In the active state refers to the capability of the enzyme or enzyme mixture to perform hydrolytic activity, and is the state of the enzyme before it is inactivated. Inactivation may occur both by degradation and denaturation.
  • the hydrolyzed whole grain composition according to the invention may comprise a protease which shows no hydrolytic activity towards dietary fibers when in the active state.
  • the advantage of adding a protease according to the invention is that the viscosity of the hydrolyzed whole grain may be further lowered, which may also result in a decrease in the viscosity of the final product.
  • the hydrolyzed whole grain composition comprises a protease or fragment thereof at a concentration of 0.0001 to 5% (w/w) by weight of the total whole grain content, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1-1%, such as 0.1-0.7%, or such as 0.1-0.5%.
  • the optimal concentration of added proteases depends on several factors. As it has been found that the addition of protease during production of the hydrolyzed whole grain may result in a bitter off-taste, addition of protease may be considered as a tradeoff between lower viscosity and off-taste. In addition the amount of protease may also depend on the incubation time during production of the hydrolyzed whole grain. For example a lower concentration of protease may be used if the incubation time is increased.
  • Proteases are enzymes allowing the hydrolysis of proteins. They may be used to decrease the viscosity of the hydrolyzed whole grain composition. Alcalase 2.4L (EC 3.4.21.62), from Novozymes is an example of a suitable enzyme.
  • a certain amount of the proteins from the hydrolyzed whole grain composition may be hydrolyzed to amino acid and peptide fragments.
  • 1-10% of the proteins from the whole grain composition is hydrolyzed, such as 2-8%, e.g. 3-6%, 10-99%, such as 30-99%, such as 40-99%, such as 50-99%, such as 60-99%, such as 70-99%, such as 80-99%, such as 90-99%, or such as 10-40%, 40-70%, and 60-99.
  • protein degradation may result in a lowered viscosity and improved organoleptic parameters.
  • hydrolyzed protein content refers to the content of hydrolyzed protein from the whole grain composition unless otherwise defined.
  • the protein may be degraded into larger or smaller peptide units or even into amino acid components. The person skilled in the art will know that during processing and storage small amount of degradation will take place which is not due to external enzymatic degradation.
  • the degraded proteins are whole grain proteins, such as gluten proteins, globulins, albumins and glycoproteins.
  • Amylase (EC 3. 2. 1. 1) is an enzyme classified as a saccharidase: an enzyme that cleaves polysaccharides. It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates such as starch, into smaller units.
  • alpha-amylase is used to hydrolyse gelatinized starch in order to decrease the viscosity of the hydrolyzed whole grain composition.
  • Validase HT 425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM are examples of alpha-amylases suitable for the present invention. Those enzymes show no activity towards the dietary fibers in the processing conditions used (duration, enzyme concentrations). On the contrary, e.g. BAN from Novozymes degrades dietary fibers besides starch into low molecular weight fibers or oligosaccharides, see also example 3.
  • the enzymes show no activity towards the dietary fibers when the enzyme concentration is below 5% (w/w), such as below, 3% (w/w), e.g. below 1% (w/w), such as below 0.75% (w/w), e.g. below 0.5% (w/w).
  • the alpha-amylase or fragments thereof is a mixed sugar producing alpha-amylase, including glucose producing activity, when in the active state. It has been found that some alpha-amylases both comprise glucose producing activity while having no hydrolytic activity towards dietary fibers when in the active state. By having an alpha-amylase which comprises glucose producing activity an increased sweetness may be obtained, since glucose has almost twice the sweetness of maltose. In an embodiment of the present invention a reduced amount of external sugar source needs to be added separately to a food product when a hydrolysed whole grain composition according to the present invention is used. When an alpha-amylase comprising glucose producing activity is used in the enzyme composition, it may become possible to dispense or at least reduce the use of other external sugar sources or non-sugar sweeteners.
  • external sugar source relates to sugars not originally present or originally generated in the hydrolysed whole grain composition.
  • external sugar source could be sucrose, glucose syrups, lactose, and artificial sweeteners.
  • Amyloglucosidase (EC 3.2.1.3) is an enzyme able to release glucose residues from starch, maltodextrins and maltose by hydrolysing glucose units from the non-reducing end of the polysaccharide chain. The sweetness of the preparation increases with the increasing concentration of released glucose.
  • the food product further comprises an amyloglucosidase or fragments thereof. It may be advantageous to add an amyloglucosidase to the production of the hydrolyzed whole grain composition, since the sweetness of the preparation increases with the increasing concentration of released glucose. It may also be advantageous if the amyloglucosidase did not influence health properties of the whole grains, directly or indirectly.
  • the amyloglucosidase shows no hydrolytic activity towards dietary fibers when in the active state.
  • An interest of the invention, and particularly of the process for preparing food products comprising a hydrolyzed whole grain composition according to the invention, is that it allows reducing the sugar (e.g. sucrose) content of the food product when compared to products described in the prior art.
  • sucrose e.g. sucrose
  • an amyloglucosidase is used in the enzyme composition, it may become possible to dispense with other external sugar sources e.g. the addition of sucrose.
  • the hydrolyzed whole grain composition according to the invention does not comprise an amyloglucosidase such as an exogenic amyloglucosidase.
  • Glucose isomerase D-glucose ketoisomerase causes the isomerization of glucose to fructose.
  • the hydrolyzed whole grain composition further comprises a glucose isomerase or fragments thereof, which glucose isomerase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state.
  • Glucose has 70-75% the sweetness of sucrose, whereas fructose is twice as sweet as sucrose.
  • processes for the manufacture of fructose are of considerable value because the sweetness of the product may be significantly increased without the addition of an external sugar source (such as sucrose or artificial sweetening agents).
  • alpha-amylase may be selected from Validase HT 425L and Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM, the protease may be selected from the group consisting of Alcalase, iZyme B and iZyme G (Novozymes).
  • the concentration of the enzymes according to the invention in the hydrolyzed whole grain composition may influence the organoleptic parameters of a food product comprising said composition.
  • the concentration of enzymes may also be adjusted by changing parameters such as temperature and incubation time.
  • the hydrolyzed whole grain composition comprises 0.0001 to 5% by weight of the total whole grain content in the composition of at least one of:
  • the hydrolyzed whole grain composition comprises 0.001 to 3% of the alpha-amylase by weight of the total whole grain content in the hydrolyzed whole grain composition, such as 0.01-3%, such as 0.01-0.1%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • the hydrolyzed whole grain composition comprises 0.001 to 3% of the amyloglucosidase by weight of the total whole grain content in the hydrolyzed whole grain composition, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • the hydrolyzed whole grain composition comprises 0.001 to 3% of the glucose isomerase by weight of the total whole grain content in the hydrolyzed whole grain composition, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%.
  • Beta-amylases are enzymes which also break down saccharides, however beta-amylases mainly have maltose as the smallest generated carbohydrate entity.
  • the hydrolyzed whole grain composition according to the invention does not comprise a beta-amylase, such as an exogenic beta-amylase.
  • beta-amylases By avoiding beta-amylases a larger fraction of the starches will be hydrolyzed to glucose units since the alpha amylases do have to compete with the beta-amylases for substrates.
  • an improved sugar profile may be obtained. This is in contrast to U.S. Pat. No. 5,686,123 which discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase.
  • the action of the protease is not necessary, to provide a sufficient low viscosity.
  • the hydrolyzed whole grain composition does not comprise the protease, such as an exogenic protease.
  • the addition of protease may generate a bitter off-taste which in certain instances is desirable to avoid. This is in contrast to U.S. Pat. No. 4,282,319 which discloses a process including enzymatic treatment with a protease and an amylase.
  • the enzymes used according to the present invention for producing the hydrolyzed whole grain composition show no hydrolytic activity towards dietary fibers when in the active state.
  • the hydrolyzed whole grain composition has a substantial intact beta-glucan structure relative to the starting material.
  • the hydrolyzed whole composition has a substantial intact arabinoxylan structure relative to the starting material.
  • substantially intact structure is to be understood as for the most part the structure is intact. However, due to natural degradation in any natural product, part of a structure (such as beta-glucan structure or arabinoxylan structure) may be degraded although the degradation may not be due to added enzymes. Thus, “substantial intact structure” is to be understood that the structure is at least 95% intact, such as at least 97%, such as at least 98%, or such as at least 99% intact.
  • enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes which have been previously purified or partly purified. Such proteins/enzymes may be produced in bacteria, fungi or yeast, however they may also have plant origin. In general such produced enzymes will in the present context fall under the category “exogenic enzymes”. Such enzymes may be added to a product during production to add a certain enzymatic effect to a substance. Similar, in the present context, when an enzyme is disclaimed from the present invention such disclaimer refers to exogenic enzymes. In the present context such enzymes e.g. provide enzymatic degradation of starch and proteins to decrease viscosity. In relation to the process of the invention it is to be understood that such enzymes may both be in solution or attached to a surface, such as immobilized enzymes. In the latter method the proteins may not form part of the final product.
  • the action of the alpha-amylase results in a useful sugar profile which may affect taste and reduce the amount of external sugar or sweetener to be added to the final product.
  • the hydrolysed whole grain composition has a glucose content of at least 0.25% by weight of the hydrolysed whole grain composition, on a dry matter basis, such as at least 0.35%, e.g. at least 0.5%.
  • the hydrolyzed whole grain composition has a maltose to glucose ratio below 144:1, by weight in the composition, such as below 120:1, such as below 100:1 e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.
  • starch processing enzyme used is a glucose generating alpha-amylase
  • a larger fraction of the end product will be in the form of glucose compared to the use of an alpha-amylase specifically generating maltose units. Since glucose has a higher sweetness than maltose, this may result in that the addition of a further sugar source (e.g. sucrose) can be dispensed. This advantage may be further pronounced if the ratio is lowered by the conversion of the maltose present in the hydrolyzed whole grain to glucose (one maltose unit is converted to two glucose units).
  • the maltose to glucose ratio may be further lowered if an amyloglucosidase is included in the enzyme composition since such enzymes also generates glucose units.
  • the enzyme composition comprises a glucose isomerase a fraction of the glucose is changed to fructose which has an even higher sweetness than glucose.
  • the hydrolyzed whole grain composition has a maltose to glucose+fructose ratio below 144:1 by weight in the composition, such as below 120:1, such as below 100:1 e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.
  • the hydrolyzed whole grain composition may have a maltose to fructose ratio below 230:1 by weight in the composition, such as below 144:1, such as below 120:1, such as below 100:1 e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.
  • a maltose to fructose ratio below 230:1 by weight in the composition, such as below 144:1, such as below 120:1, such as below 100:1 e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.
  • total content of the whole grain is to be understood as the combination of the content of “hydrolyzed whole grain” and “solid whole grain content”. If not indicated otherwise, “total content of the whole grain” is provided as % by weight in the final product.
  • the hydrolyzed whole grain composition has a total content of the whole grain in the range of 1-99% by weight of the whole grain composition, such as 1-80%, such as 1-60%, such as 10-50%, such as 10-40% or such as 15-25%.
  • the phrasing “content of the hydrolyzed whole grain composition” is to be understood as the % by weight of hydrolyzed whole grains in the final product. Hydrolyzed whole grain composition content is part of the total content of the whole grain composition.
  • the hydrolyzed whole grain composition according to the invention has a content of the hydrolyzed whole grain composition in the range 1-99% by weight of the whole grain composition, such as 1-80%, such as 1-60%, such as 10-50%, such as 10-40% or such as 15-25%.
  • the amount of the hydrolyzed whole grain composition in the final composition may depend on the type of whole grain component and the amount of added liquid during production. Similarly, if the product is dried the whole grain concentration will go up.
  • the hydrolyzed whole grain composition has a content of dietary fibers in the range of 0.1-20% by weight of the hydrolyzed whole grain composition, such as in the range 0.1-20%, such as in the range 5-20%, preferably, in the range of 5-15%.
  • a food product comprising a hydrolyzed whole grain composition according to the invention may be provided with high amounts of dietary fibers by the addition of the hydrolyzed whole grain composition provided by the present invention. This may be done due to the unique setup of the process according to the present invention.
  • Dietary fibers are the edible parts of plants that are not broken down by digestion enzymes. Dietary fibers are fermented in the human large intestine by the microflora. There are two types of fibers: soluble fibers and insoluble fibers. Both soluble and insoluble dietary fibers can promote a number of positive physiological effects, including a good transit through the intestinal tract which helps to prevent constipation, or a feeling of fullness. Health authorities recommend a consumption of between 20 and 35 g per day of fibers, depending on the weight, gender, age and energy intake.
  • Soluble fibers are dietary fibers that undergo complete or partial fermentation in the large intestine.
  • Examples of soluble fibers from cereals include beta-glucans, arabinoxylans, arabinogalactans and resistant starch type 2 and 3, and oligosaccharides deriving from the latters.
  • Soluble fibers from other sources include pectins, acacia gum, gums, alginate, agar, polydextrose, inulins and galacto-oligosaccharides for instance.
  • Some soluble fibers are called prebiotics, because they are a source of energy for the beneficial bacteria (e.g. Bifidobacteria and Lactobacilli) present in the large intestine.
  • Further benefits of soluble fibers include blood sugar control, which is important in diabetes prevention, control of cholesterol, or risk reduction of cardiovascular disease.
  • Insoluble fibers are the dietary fibers that are not fermented in the large intestine or only slowly digested by the intestinal microflora.
  • examples of insoluble fibers include celluloses, hemicelluloses, resistant starch type 1 and lignins.
  • Further benefits of insoluble fibers include promotion of the bowel function through stimulation of the peristalsis, which causes the muscles of the colon to work more, become stronger and function better. There is also evidence that consumption of insoluble fibers may be linked to a reduced risk of gut cancer.
  • the moisture content of the hydrolyzed whole grain composition according to the invention may vary.
  • the moisture content of the hydrolyzed whole grain composition is in the range of 1-50% by weight of the hydrolyzed whole grain composition, e.g. in the range of 20-40%.
  • factors influencing the moisture content may be the amount of the hydrolyzed whole grain composition and the degree of hydrolysis in this composition.
  • the phrasing “total solid content” equals 100 minus moisture content (%) of the composition.
  • the hydrolyzed whole grain composition according to the invention may be provided in different forms.
  • the hydrolyzed whole grain composition is provided in the form of a liquid, a concentrate, a powder, a juice or a puree.
  • An advantage of having hydrolyzed whole grain composition in different forms is that when used in a food product dilution may be avoided by using a dry or semi dry form. Similarly, if a more moisten product is desirable, a hydrolyzed whole grain composition in a liquid state may be used.
  • Humectants are often added to products which are to be in a dry or semi-dry state.
  • the hydrolyzed whole grain composition does not comprise a humectant.
  • the enzyme composition further comprises a protease or fragment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
  • the enzyme composition may comprise an amyloglucosidase and/or and glucose isomerase according to the present invention.
  • step 1b) is performed at 30-100° C., preferably 50 to 85° C. such as 30-70° C.
  • step 1b) is performed for 1 minute to 24 hours, such as 1 minute to 12 hours, such as 1 minute to 6 hours, such as 5-120 minutes.
  • step 1b) is performed at 30-100° C. for 5-120 minutes.
  • step 1c) is allowed to proceed at 70-150° C. for at least 1 second, such as 1-5 minutes, such as 5-120 minutes, such as 5-60 minutes. In an additional embodiment step 1c) is performed by heating to at least 90° C. for 5-30 minutes.
  • the reaction in step 1c) is stopped when the hydrolysate has reached a viscosity comprised between 50 and 4000 mPa ⁇ s, such as between 50 and 3000 mPa ⁇ s, such as between 50 and 1000 mPa ⁇ s, such as between 50 and 500 mPa ⁇ s. In an additional embodiment viscosity is measured at TS 50.
  • the hydrolyzed whole grain composition in step 1) is provided when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa ⁇ s and a total solid content of 25-60%.
  • a viscosity comprised between 50 and 5000 mPa ⁇ s and a total solid content of 25-60%.
  • the hydrolyzed whole grain composition in step 1c) is provided in the form of a liquid, a concentrate, a powder, a juice or a pure.
  • the above parameters can be adjusted to regulate the degree of starch degradation, the sugar profile, the total solid content and to regulate the overall organoleptic parameters of the final product.
  • the whole grain component may be advantageous to process the grains before or after the enzymatic treatment.
  • grounding the grains a larger surface area is made accessible to the enzymes, and the process may be speeded up.
  • the organoleptic parameters may be improved by using a smaller particle size of the grains.
  • the whole grains are roasted or toasted before or after enzymatic treatment. Roasting and toasting may improve the taste of the final product.
  • the process further comprises at least one of the following treatments: UHT, pasteurization, thermal treatment, retort and any other thermal or non-thermal treatments, such as pressure treatment.
  • UHT ultra high temperature
  • thermal treatment thermal treatment
  • retort any other thermal or non-thermal treatments, such as pressure treatment.
  • the hydrolyzed whole grain composition is applied to an enclosure under aseptic conditions.
  • the hydrolyzed whole grain composition product is applied to an enclosure under non-aseptic conditions, such as by retort or hot-for-hold.
  • a further aspect of the invention relates to a food product comprising a hydrolyzed whole grain composition according to the invention.
  • the hydrolyzed whole grain composition may be present in such food product at a 1-99% by weight of the food product, such as 1-60%, such as 1-40% and such as 1-20%.
  • the concentration may depend on the type of food product in which the composition is used.
  • Enzyme compositions comprising Validase HT 425L (alpha-amylase) optionally in combination with Alcalase 2.4 L (protease) were used for the hydrolysis of wheat, barley and oats.
  • Mixing may be performed in a double jacket cooker, though other industrial equipment may be used.
  • a scraping mixer works continuously and scraps the inner surface of the mixer. It avoids product burning and helps maintaining a homogeneous temperature. Thus enzyme activity is better controlled. Steam may be injected in the double jacket to increase temperature while cold water is used to decrease it.
  • the enzyme composition and water are mixed together at room temperature, between 10 and 25° C. At this low temperature, the enzymes of the enzyme composition have a very weak activity.
  • the whole grain component is then added and the ingredients are mixed for a short period of time, usually less than 20 minutes, until the mixture is homogeneous.
  • the mixture is heated progressively or by thresholds to activate the enzymes and hydrolyse the whole grain component.
  • Hydrolysis results in a reduction of the viscosity of the mixture.
  • the enzymes are inactivated by heating the hydrolysate at a temperature above 100° C., preferably by steam injection at 120° C.
  • Enzymes are dosed according to the quantity of total whole grain. Quantities of enzymes are different depending on the type of whole grain component, as protein rates are different.
  • the ratio water/whole grain component can be adapted according to required moisture for the final liquid whole grain. Usually, the water/whole grain component ratio is 60/40. Percents are by weight.
  • the hydrolyzed whole grain compositions were analysed by HPAE for illustrating the sugar profile hydrolysed whole grain composition.
  • Carbohydrates are extracted with water, and separated by ion chromatography on an anion exchange column.
  • the eluted compounds are detected electrochemically by means of a pulsed amperometric detector and quantified by comparison with the peak areas of external standards.
  • Duplicate samples (defatted if necessary) are digested for 16 hours in a manner that simulates the human digestive system with 3 enzymes (pancreatic alpha-amylase, protease, and amyloglucosidase) to remove starch and protein. Ethanol is added to precipitate high molecular weight soluble dietary fibre. The resulting mixture is filtered and the residue is dried and weighed. Protein is determined on the residue of one of the duplicates; ash on the other. The filtrate is captured, concentrated, and analyzed via HPLC to determine the value of low molecular weight soluble dietary fibre (LMWSF).
  • LWSF low molecular weight soluble dietary fibre
  • the results also demonstrates that the maltose:glucose ratio is ranging from about 15:1 to about 6:1.
  • an increased sweetness may be obtained by using the hydrolyzed whole grain composition according to the invention and therefore the need for further sweetening sources may be dispensed or limited.
  • the results demonstrate that the dietary fiber content is kept intact and the ratio and amount of soluble and insoluble fibers are substantially the same in the non-hydrolyzed whole grain and in the hydrolyzed whole grain composition.
  • the enzymes Validase HT 425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) were analysed using a thin layer chromatography analysis for activity towards arabinoxylan and beta-glucan fibre extracts both components of dietary fibers of whole grain.
  • the enzyme was added at an enzyme to substrate ratio (E/S) of 0.1% (v/v).
  • E/S enzyme to substrate ratio
  • the reaction was allowed to proceed at 50° C. for 20 minutes, the sample was then placed at 85° C. during 15 min to enable starch gelatinization and hydrolysis.
  • the enzymes were finally inactivated at 95° C. for 15 minutes. Different batches of the following enzymes have been evaluated.
  • FIGS. 2-4 graphs for both a control (no enzyme) and test with enzymes are plotted. However, since there are substantially no difference between the graphs it may be difficult to differentiate both graphs from each other.

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